08 Jan 2014 My Own Greens and Sweet Potato Soup

Is there anything better than a nice hot soup on a wintry evening? I don’t think so. Another item we picked up on our visit to the Chelmsford Agway Farmers’ Market was sweet potatoes. Not the beat up ones you see in big box food stores either. These were inspirational.

And that’s how the idea for making a Greens and Sweet Potato Soup came to fruition. I already had fresh baby spinach left from a previous shopping trip in the refrigerator, so creating the soup just became an exercise in putting together what tastes appealed. So here’s the result, but if you’re feeling inventive, substitute away.

Greens and Sweet Potato Soup

Ingredients

2 sweet potatoes, peeled and cubed

Small bunch of fresh baby spinach, cleaned and stemmed

Stalk of celery, chopped finely

Half an onion, minced

Clove of garlic, minced

Olive oil for sauteeing

About 2 tsp of Garam Masala

Couple of shakes of red pepper flakes

4 cups vegetable stock

Method

Start by sauteeing onions, garlic, and celery in oil until the onions are limp.

Throw in the Garam and pepper flakes for a few seconds so their oils are released.

Add the cubed sweet potato and give them a minute or two.

Now add the 4 cups of vegetable stock. Cover the pot and simmer until the sweet potatoes are soft.

Add the spinach, stir around a bit, cover and cook until the spinach is wilted.